INGREDIENTS

• 1 spicy smoked sausage
• 75 grams unsalted cashews, coarsely chopped
• 1 onion, peeled and finely chopped
• 5 kg creamy texture potatoes, peeled and cut into pieces.
• 5 tablespoons fluid margarine
• 600 grams ready-to-cook kale
• 5 tablespoons mild curry paste
• 1 dl garden herb stock

METHOD OF PREPARATION

1. Roast the cashews in a dry frying pan until light brown and allow the nuts to cool on paper towels.
2. Boil the potatoes in salted water for about 20-25 minutes until done.
3. Heat the margarine in a large pan and sauté the onion for approx. 5 minutes.
4. Stir in the kale and add 1.5 dl water, the curry paste and salt to taste.
5. Cook the kale until just done, approx. 15 minutes.
6. Heat the sausage according to the directions on the packaging.
7. Drain off the potatoes and mash them with the kale and the cooking liquid until you have a creamy mash. Add a bit of stock if desired.
8. Sprinkle the cashews on top. Serve with the spicy smoked sausage.